I'm new to the world of professional baking but have already become familiar with some of the rudiments of baking at home. I've recently been hired at two bakery locations who understand the breadth and depth of my experience (read: very little) so I'm learning as I go. These positions involve some order fulfillment for our wholesale side, and one of my jobs also involves everything in the kitchen, from ordering and maintaining stock of items to bake, planning the bake list for the day, and accounting for the retail shop's needs for when I'm not there. I'm only working 3 days of the week, and plan out accordingly.
Can somebody please help me with how I would do this? I'm being trained only one more day before our current pastry chef leaves and I run the ship. FYI I have no prior professional experience other than a kitchen internship involving repetitive work making stocks and prepping garnishes. Any and all help with understanding how to gauge the bakery's needs and especially how not to become so exhausted (or how to prevent burnout after ~6 ish hours) would be amazing. I believe the chef will be able to help a little next time I see her, but I want to come in with a sense of it already.
I am a little overwhelmed but I'm determined. Thank you!